Len's Recipe of the Month - March 2024

 

Go figure.   A month ago, I didn't know what a Basque cheesecake was.  But, somehow, three of the You Tube chefs I follow did recipes for it in a matter of two weeks.   The cooking gods might have been speaking to me.   I had to try it for myself.

Indeed, cheesecakes can be daunting.   Most of them require oven water baths, etc.  Not Basque...or burnt as it is known.   This is as simple as can be and the results are a cheesecake you will die for.   Supposedly, this concoction comes from Spain.   Whatever the origin, you will want to try it.

Now, from the get go, there are two elements you have to master.  For the springform pan, you will need to line it with parchment paper and that's a little tricky.  Additionally, it is almost mandatory that all the ingredients you use be at room temperature.  If chilled, the cheesecake is not as creamy and dense.

Given the above, now take your kitchen mixer and dump in two pounds of cream cheese.  Cream with the plastic kneader for about four to five minutes on low.  Add a cup and a 1/4 of granulated sugar.   Cream that in for three minutes.

You'll need five eggs for this and you want to add them one at a time, so each egg gets incorporated on its own.  Now add two cups of heavy cream.   Let it all blend together and you want to make sure the sides of bowl get mixed in as well.   Now add a pinch of salt and a teaspoon of vanilla extract.\

The last step is to sift 1/4 cup of all purpose flour in.   Pour the entire mixture into the springform pan.   You will have already preset your oven to 425 degrees. Bake for 45 to 50 minutes or until the top "burns" or caramelizes.   Remove and let rest.   For best results, chill it overnight.

None of the chefs mentioned this, but you might want to drizzle some strawberry preserves or lemon curd over each slice.

And that's what a Basque cheesecake is.

Dinner last night:  Spicy Chicken.